- Jul 26, 2009
- 14,298
- 73
Costco has been selling this fresh Mozzarella for several years. It smokes up fantastic and is great to consume as soon as it chills again.
I grabbed a package this week and things have changed. They used to come as two logs and it looks the same but they now slice it. So what to do, smoke it whole or as slices? Lets experiment both ways
Here is the new package (looks just like the one one except now says sliced)
sorry about the sideways pic - the download keeps reorienting it
Before separating I let the cheese sit in the fridge uncovered for an hour to an hour and a half to dry the outside
This helps keep the moisture in during the smoke. They are going to sweat a little, this process just helps to minimize the moisture loss.
Here is what I decided to do with it - some as slices and keep 2 as chubs to see how they take the smoke
Here they go into the smoker with the AMNPS smoking a combo of apple and pecan dust
I use dust when smoking cheese to keep the temps lower
Here are the slices after 1.5 hours - beautiful light smoke
Here are the chubs after 2 hours - the shininess is the small amount of moisture that came
out during the smoke
Here they are after an hour rest in the fridge - now they go into plastic wrap until we are
ready to use. Some will go for snacking with just a little sea salt and some will be used
for pizza in the Wood Fired Oven on Sunday
I really can not tell you how good this tastes as soon as it is chilled so for those that
don't want to wait for cheese to mellow , give this a shot
Thanks for looking
I grabbed a package this week and things have changed. They used to come as two logs and it looks the same but they now slice it. So what to do, smoke it whole or as slices? Lets experiment both ways
Here is the new package (looks just like the one one except now says sliced)
sorry about the sideways pic - the download keeps reorienting it
Before separating I let the cheese sit in the fridge uncovered for an hour to an hour and a half to dry the outside
This helps keep the moisture in during the smoke. They are going to sweat a little, this process just helps to minimize the moisture loss.
Here is what I decided to do with it - some as slices and keep 2 as chubs to see how they take the smoke
Here they go into the smoker with the AMNPS smoking a combo of apple and pecan dust
I use dust when smoking cheese to keep the temps lower
Here are the slices after 1.5 hours - beautiful light smoke
Here are the chubs after 2 hours - the shininess is the small amount of moisture that came
out during the smoke
Here they are after an hour rest in the fridge - now they go into plastic wrap until we are
ready to use. Some will go for snacking with just a little sea salt and some will be used
for pizza in the Wood Fired Oven on Sunday
I really can not tell you how good this tastes as soon as it is chilled so for those that
don't want to wait for cheese to mellow , give this a shot
Thanks for looking
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